Roasted Vegetables


I adore the flavor of roasted vegetables. Everything changes when our favorite vegetable goes through the cooking process of roasting. The flavor, the texture, the color…yum! I would rarely take a bite out of an onion or garlic pod but once roasted…divine! This recipe is a bit relaxed and so simple as I suggest using you and your family’s favorite vegetable selection, the amount of oil to lightly coat and salt and pepper to taste.  Enjoy!! 

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Roasted Vegetables

Serves 6-8


1 medium zucchini, sliced in ½-inch rounds  

1 medium yellow squash, slice in ½-inch rounds

½ red onion, peeled and cut into quarters

½ white onion, peeled and cut into quarters  

1 medium red bell pepper, cut into ½-inch strips

1 cup cremini mushrooms, cut in half

Olive oil

Kosher salt and freshly ground black pepper, to taste


Preheat oven to 425 F.  Line a large sheet pan with parchment paper; layer vegetables.  Drizzle with olive oil and season with salt and pepper.  Roast 20-30 or until vegetables are tender and easily pierced with a fork.  Check and stir every 10-15 minutes.  Transfer to a serving platter and serve. 



Recipe Tips

~Create space and keep vegetables in a single layer.  Crowding will steam your vegetables instead of roasting. 

~Roast until the vegetables are tender and can be pierced with a fork and charred on the edges. 

~Roasting times can vary with vegetable varieties.  Tough vegetables like potatoes, beets and carrots will take longer depending on the size you cut. 

~Approximate roasting times for vegetables at 425, depending on the size you cut. 

Root vegetables (beets, potatoes, carrots): 30 to 45 minutes

Winter squash (butternut squash, acorn squash): 20 to 60 minutes

Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes

Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes

Thin vegetables (asparagus, green beans): 10 to 20 minutes

Onions: 30 to 45 minutes,

Tomatoes: 15 to 20 minutes

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